Food plays a central role in the health, wellbeing and dignity of residents living in aged care. Yet the perspectives of chefs and kitchen teams working directly within residential aged care are not often captured in broader industry discussions about care quality, nutrition and the dining experience.
This presentation shares insights from an emerging national pulse survey of practicing chefs working in aged care kitchens across Australia. The survey explores the realities of delivering foodservice in complex care environments, capturing perspectives on operational pressures, workforce challenges, professional skills and the factors that influence the quality of food delivered to residents.
Early responses highlight that aged care kitchens operate in a uniquely complex environment where hospitality intersects with healthcare. Chefs must balance clinical nutrition requirements, texture-modified diets aligned with the International Dysphagia Diet Standardisation Initiative (IDDSI), strict food safety compliance and large-scale meal production, while also recognising that food represents comfort, identity and dignity for residents.
Participants consistently emphasise the meaningful nature of the work and the importance of meals as a key moment in the day for residents. At the same time, chefs identify system pressures that can affect foodservice delivery, including staffing levels, food budgets, training needs and coordination across care teams.
Despite these challenges, most chefs responding to the survey indicate that they would recommend aged care as a career path for culinary professionals, noting the opportunity to contribute to resident wellbeing and the rewarding nature of the role.
The survey approach provides a direct and rarely captured perspective from chefs working inside aged care kitchens, offering practical insights that can help inform workforce development, foodservice systems and the resident dining experience.
These insights are relevant not only to chefs and foodservice teams, but also to aged care leaders, providers and care staff working to strengthen the overall dining experience for residents.
Attendees will gain practical insights into the realities of aged care foodservice from the perspective of chefs working in the sector, along with opportunities to better support kitchen teams, strengthen collaboration across care environments and improve the daily dining experience and wellbeing of residents.
This session invites delegates to hear directly what chefs working in aged care kitchens are telling us about the realities of foodservice delivery, the challenges they face and the opportunities for stronger collaboration across the sector to support better outcomes for residents.
As the aged care sector continues to evolve, understanding the realities of foodservice delivery from those working inside kitchens is essential. By bringing forward the voices of practising chefs, this session aims to contribute to a constructive conversation about how aged care foodservice can continue to improve. Recognising the skill, professionalism and dedication of kitchen teams is a critical step in strengthening systems that support both staff and residents. Ultimately, improving the support structures around aged care kitchens has the potential to enhance not only food quality, but also the dignity, wellbeing and daily experience of older Australians living in care.